quick + creamy cranberry brie flatbread


  • 1 package [2 per package] Na’an style flatbreads (I used the Stonefire brand, rectangular shaped flatbreads.)
  • 2 tablespoons mascarpone
  • 6 ounces brie cheese, rind removed
  • ½ cup fresh cranberries
  • 2 springs fresh rosemary, leaves removed and chopped fine¹


  1. Preheat oven to 425°F.  Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
  2. On each flatbread: spread 1 tablespoon mascarpone and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with ¼ cup cranberries and half the full amount of fresh chopped rosemary.
  3. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.²

This article and recipe adapted from this site

quick + creamy cranberry brie flatbread
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